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So how was your holy week?
Mine has been pretty normal and steady, and such is the way of spending vacation at home.
Also, being given the chance to be at home, with our cook having her vacation, I found myself with chances to flex mi culinary muscles during this lenten season.
I cooked mainly two things: Chicken Ala King with Homemade Biscuits and Corned Beef Spaghetti with Chicken fingers

Let’s just say, both were deemed eatable by the public, even the biscuits, which I am surprised I managed not to make as hard as hockey pucks. Seriously, I haven’t messed with dough in a while.

So far, the cake business has been picking up and as of today, there are outstanding orders for my chocolates, so I think all good. I should really start doing some fondant, as this is the key business growth, but I’m caught up in the other business side (the resort), it’s summer and things are picking up at that end. All is good.

I really really want to flex my culinary muscles and I need the practice, I’m | | close to peddling my services as a teacher, but I can’t right now, too many stuff to do, although I am getting my teaching fix teaching Jap workers/businessfolk english, but that’s another raket all together.

I hope everyone had a blessed easter, we’re eating somewhere tonight, and I hope there are some pictures!

Was it tiring? Yes. Which tells you I haven’t had much practice being in the kitchen. I remember myself going on and on like an energizer bunny and annoying the hell out of people.

Haha, suffice it to say, I was much impressed by Chef Aggy of Aggy’s Cakes. I haven’t tasted any of her cakes except the one that we made, but what we made, was GOOD. Seriously. Good stuff.

So, in fondant class, we had to make/decorate our own fondant cakes. Everyone was doing either hat types or those things with flowers on top and ruffles.

I was like, nah, I don’t want to do it. So again, with no plan in mind, I made a wallclock, which I think didn’t need as much precision as the other decisions, but I like it that way.

I need practice. But I think the way that this medium does get me to test out crazy ideas. If there’s one thing I’ve learned, it’s the more crazy I get that the more I get to figure out what I want.

PS. Last night I was all, I don’t think I can do this ferr real to my sister. Maybe you can do it because you’re artistic etc. Today, I’m all I’ll prolly be good at it if I stick to it. Amazing even, papaturo na lang ako sa iyo! –> this said to my sister. See? All it takes is a change of perspective.

moi

My name is Joko. The age is late 20s, a culinary school graduate, i trained in pastry in one of the 5 star hotels in the Philippines, I manage a resort, and do some sort of catering on the side. I co-own a desserts business that sells in a store in Trinoma. I belong to an awesome food group, and I like to eat out a lot, usually at the same places, but I'm now trying to be more "adventurous".

I would probably be the laziest food blogger you can find, and I will most probably update most of this blog from the trusty phone.

If it doesn't look good in my camera phone, it might not be good. So don't kill me if the photos are bleh. We will work on getting our sh*t together and buy a camera. Patience is a virtue, and i know, time is gold. :)

So drop me a line, tell me what you think, or tell me if you have any brilliant suggestions on what and where I can eat or get a decent meal.

On a side note: I seriously wanted to drop the Chef part in the whole "undercover chef" but i've decided, I will stick to it until it galls me enough that I will cook something and sell it to the masses, be famous and be on tv.